Lobster Oreganata Pasta

Lobster oreganata pasta is a delicious dish that combines lobster, pasta, and a flavorful oreganata sauce. Here’s a basic recipe you can follow to make this dish:


  • 1 6lb Lobster
  • 16 oz pasta (such as linguine or spaghetti)
  • 4 tablespoons butter
  • 4 cloves garlic, minced.
  • 1 Shallot
  • 1/4 cup fresh parsley, chopped.
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 lemon, juiced.
  • Salt and pepper to taste
  • ¼ Cup White Wine 
  • Olive oil
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  1. Prepare the Lobster:
    • Steam 6lb Lobster for 25 minutes
    • Using kitchen shears, cut along the top of each lobster tail shell. This will expose the lobster meat without removing it from the shell.
    • Gently pull the lobster meat out of the shells and set aside.
  2. Cook the Pasta:
    • Cook the pasta until Al Dente according to the package instructions in a large pot of salted boiling water. Drain and set aside.  You’ll finish cooking it in your sauce.
  3. Make the Oreganata Sauce:
    • In a skillet, melt the butter over medium heat. Add the minced garlic and shallot and sauté for about a minute, or until fragrant.
    • Deglaze with white wine.
    • Add Pasta and finish cooking pasta.
    • Add the breadcrumbs and continue to cook.
    • Stir in the chopped parsley, grated Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Remove from heat.
  4. Prepare the Lobster:
    • Place the lobster pieces in egg and then bread crumbs
    • Place the lobster in pan with oil and sauté until brown.
    • Drizzle a little olive oil over the lobster meat and season with salt and pepper.
  5. Finish
    • Plate pasta with pasta and lobster chucks.  Enjoy!